Ingredients

1 pound dense bread-cut into large chunks
12 eggs
1 1/2 cups half and half cream
1 1/2 cup pumkin puree, not pumpkin pie filling
1/2 cup brown sugar
1 tsp. pumpkin pie seasoning
1/2 TBS Cinnamon
1/2 tso, all spice
1/2 tsp. salt

Pecan Topping

1/2/ cup brown sugar, dark or light
1/2 cup cold butter, cubed (one stick)
1/2 cup white flower
1/2 cup pecans chopped (extra handful of halves to sprinkle on top is desired)
1/4 tsp salt
1 tsp pumpkin pie spice

whipping cream and fresh fruit to garnish

Directions

Butter or spray a 9X13 baking pan

Place your cubed bread into the prepared baking pan.

In a large mixing bowl or blender, combine eggs, half and half, pumpkin puree, sugar and salt. Mix well

Pour egg mixture over bread making sure all pieces are covered.

Cover with plastic wrap and store in refrigerator for 2 to 24 hours.

Pecan Topping - Combine brown sugar, butter, flour, chopped pecans and pumpkin pie spice in a medium bowl. (use spoon, fork, pastry cutter, or your hands)

Top egg mixture with Pecan Topping.

Bale at 350 for 60 to 70 minutes, until golden brown. Do not over cook

Serve warm with whip cream and fresh fruit, blue berries, pecan halves